Ingredients:

  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5 ml)
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda (5ml)
  • 1 teaspoon ground cinnamon (5ml)
  • ½ teaspoon ground nutmeg (2.5ml)
  • ½ teaspoon salt (2.5ml)
  • 3 cups (240g) rolled oats (not instant)
  • 1 cup (150g) raisins

Instructions:

  1. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Fold in the rolled oats and raisins until evenly distributed.
  6. Cover the dough and refrigerate for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.